Dr Poojitha P – Bannari Amman Institute of Technology

Experience Type	Organization	Date of Joining	To	Total Experience
Engineering	BIT-Sathy	30.06.2021

Degree	Specialization	Institute	University	Year of Passing
B.Tech.	BIOTECHNOLOGY	MADHA ENGINEERING COLLEGE	SRM University, Chennai	2013
M.Tech.	FOOD AND NUTRITIONAL BIOTECHNOLOGY	SRM UNIVERSITY	SRM University, Chennai	2016
Ph.D	FOOD PROCESS ENGINEERING	SRM UNIVERSITY	SRM University, Chennai	2021

Poojitha, P. and Athmaselvi, K.A. Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating Food science and Technology International 8 – JUN 2018

Poojitha, P. and Athmaselvi, K.A. Stability and storage studies on banana pulp by ohmic heating and conventional heating Bioscience, Biotechnology Research Asia 13 – MAR 2016

Athmaselvi, K.A., Kumar, C., and Poojitha, P. Influence of temperature, voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp. Journal of Food Measurements and Characterization 11 –

Poojitha, P., Gimbun, J., Yeop, A., Athmaselvi, K.A. Ultrasound-assisted extraction for enhanced retention of physicochemical properties of garlic powder obtained by spray-drying Journal of Applied Pharmaceutical Sciences 5 –

Poojitha, P. and Athmaselvi, K. A. Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder. Journal of Food Science and Technology 1 –

Sanika, B. Poojitha, P, Gurumoorthi, P and Athmaselvi, K.A Drying kinetics and quality of tray dried peanut milk residue Food Research 2 –

S No.	Subject Area
1	THERMAL PROCESSING OF FOOD
2	Food Preservation Techniques
3	Food Quality Analysis

S No.	Achievements
1	VISITING RESEARCHER AT UNIVERSITY MALAYSIA PAHANG

S No.	Title	Author	Publication	Year / Month
1	State of the art technologies in food science		Apple Academic Press	2018